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Skin Itching As A Symptom?

pattyanne

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pattyanne Newbie
pattyanne
Posted

I have been gluten free for almost 10 months. I have had a few accidents and mainly notice bloating, C, and brain fog. I have always had sensitive skin, itchy with little or no eczema type rash, just something that is more a bother than anything. I know that I was glutened two nights ago and noticed that the next day I itched from head to toe - no rash, not particularly dry skin but it drove me nuts. Benedryl took the edge off but I am wondering if anyone else gets this type of reaction. I realized after the fact that I haven't had itchy skin as bad lately so that is why I'm wondering about a connection. Yikes, talking about it is making my skin crawl again.

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jerseyangel Proficient
jerseyangel
Posted

Hi! I get the generalized itching when glutened, too. No rash or anything visable, but itching that drives me crazy.

mamaw Community Regular
mamaw
Posted

I get very itchy

Mo92109 Apprentice
Mo92109
Posted

I get classic allergy symtoms like itchy face (and kind of all over) and sneezing, watery eyes RIGHT after. Then I know what I am in store for for a couple of days.

kevsmom Contributor
kevsmom
Posted

I thought that I was completely gluten free, but I had constant itching on my stomach. I contacted the manufacturers of the shampoo and body soap that I was using, and found out that they possibly contained ingredients that could be a source. I switched shampoos and soap, and the itching has improved.

Cindy

pattyanne Newbie
pattyanne
Posted
  • Author

Thanks for the confirmation. I don't have an actual diagnosis. My blood tests were negative, but I had already been eating gluten free at the time. My brother is celiac and I was diagnosed with IBS at 8 (I'm 45). My doctor's advise was "if it makes you sick, don't eat it" which I had already decided. I still sometimes wonder if I'm not just a hypochondriac - KWIM. I didn't actually notice the lack of itching until this glutening - I noticed it before the stomach symptoms. Guess I'm not crazy.

evie Rookie
evie
Posted
Thanks for the confirmation. I don't have an actual diagnosis. My blood tests were negative, but I had already been eating gluten free at the time. My brother is celiac and I was diagnosed with IBS at 8 (I'm 45). My doctor's advise was "if it makes you sick, don't eat it" which I had already decided. I still sometimes wonder if I'm not just a hypochondriac - KWIM. I didn't actually notice the lack of itching until this glutening - I noticed it before the stomach symptoms. Guess I'm not crazy.
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Ursa Major Collaborator
Ursa Major
Posted

Yep, I also get the kind of itching that drives me to the brink of insanity, and keeps me awake at night. I have had bloody stripes all over my back from scratching so much (with a wooden back scratcher).

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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